Ingredients
For the Salad:
2 salmon fillets (about 6 oz each)
1 lb baby potatoes, halved
4 cups mixed greens or butter lettuce
1 cup cherry tomatoes, halved
1 cup green beans, trimmed
3 hard-boiled eggs, halved
1/2 cup Kalamata olives
1/4 small red onion, thinly sliced
For the Dressing:
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tsp lemon juice
1 garlic clove, minced
Salt & pepper to taste
Instructions
Cook the Potatoes:
Boil potatoes in salted water for 10–12 minutes until tender. Drain and cool slightly.
Blanch the Green Beans:
Cook in boiling water for 2–3 minutes, then transfer to ice water to keep them crisp and vibrant.
Cook the Salmon:
Season with salt and pepper. Sear in a skillet over medium heat (or roast at 400°F) for 4–6 minutes per side until cooked through. Let rest, then flake or keep whole.
Make the Dressing:
Whisk together olive oil, Dijon mustard, vinegar, lemon juice, garlic, salt, and pepper.
Assemble the Salad:
Arrange greens on a platter. Top with potatoes, green beans, tomatoes, eggs, olives, onion, and salmon.
Dress & Serve:
Drizzle dressing over the salad just before serving.
Notes
Cooking Tips
- Perfect Salmon: Don’t overcook—aim for flaky and moist with a slightly pink center.
- Even Cooking: Cut potatoes into similar sizes so they cook evenly.
- Make Ahead: Prep all components ahead and assemble just before serving.
- Extra Flavor: Add capers or anchovies for a more traditional Niçoise flavor.
Variations
- Grilled Version: Grill the salmon for a smoky flavor.
- Low-Carb Option: Skip potatoes and add avocado instead.
- Vegetarian Twist: Replace salmon with grilled tofu or chickpeas.
- Herb Upgrade: Add fresh herbs like parsley, dill, or tarragon for brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g